Hoofdgerecht
Honey Dak-Gang-Jeong (Korean Honey Fried Chicken)
45 minVoor 3Nutri-Score D€€
D
45 min
45 minHoney Dak-Gang-Jeong (Korean Honey Fried Chicken)
wat je nodig hebt
Ingrediënten
chicken thigh (cut into pieces)Vlees750 g
rice cake (optional)Granen150 g
all-purpose flourVoorraadkast200 g
corn starchVoorraadkast200 g
saltKruiden en specerijen18 g
paprika powderKruiden en specerijen7 g
garlic powderKruiden en specerijen8 g- onion powderKruiden en specerijen7 g
- baking powderVoorraadkast12 g
black pepper (ground)Kruiden en specerijen2 g- cinnamon powderKruiden en specerijen8 g
curry powder (optional)Kruiden en specerijen7 g
waterOverig600 ml
honeyVoorraadkast100 g
cheongyang pepper (seeds removed, sliced)Groente en fruit2 stukken
garlic (minced)Groente en fruit15 g
soy sauceVoorraadkast60 ml- oyster sauce (optional)Voorraadkast15 ml
- frying oil (for deep frying)Voorraadkast1 liter
per portie
Voedingswaarden
1.067kcal
- Koolhydraten
- 133 g
- Eiwitten
- 43 g
- Vetten
- 40 g
wat je gebruikt
Keukengerei
Mengkom ×2
Soeppan
Steelpan
Keukenthermometer
Schuimspaan
stap voor stap
Bereiding
- Stap 1
Make the chicken powder coating
- Combine the all-purpose flour, corn starch, salt, paprika powder, garlic powder, onion powder, baking powder, black pepper, cinnamon powder and curry powder in a bowl.
- Stap 2
Make the batter
- Mix the chicken powder with the water until smooth.
- Stap 3
Coat the chicken
- Add the chicken thigh pieces to the batter and mix to coat.
- Put the remaining chicken powder in a container, add the battered chicken and shake to coat well.
- Stap 4
Fry the chicken
- Heat the oil to 170 °C.
- Fry the chicken until golden brown.
- Stap 5
Make the honey sauce
- Combine the honey, cheongyang peppers, minced garlic, soy sauce, oyster sauce and water in a pan.
- Boil until the sauce is reduced by half.
- Stap 6
Toss and finish
- Toss the fried chicken and rice cake with the honey sauce until well coated.